Apple Turnovers Recipe 

 

 

 Apple Turnovers Recipe
Traditional puff pastry requires enclosing butter in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF (21ºC). Puff pastry freezes very well. Making your own is definitely something worth mastering. The best way to handle it is to make beurre manié and dough on day1. The foldings on day2 and the chaussons and filling on day3.

Inverted Puff Pastry
Makes ≈ 16 Servings.

Beurre manié
0.9 lb. (400g) unsalted European style butter* softened
1.1 cups (175g) all-purpose flour.

*European style butter (EB) has more fat, less water. It contains 84 to 86% fat content and it really makes a difference in laminated doughs such as puff pastry. It makes things flakier and tastier.

Dough / Détrempe
0.6 cup (150ml) cold water
1 tsp (5ml) white vinegar (optional but it prevents dough discoloration)
1 Tbsp (15g) salt
1 stick (110g) unsalted butter, melted but at room temp
1.2 cups (175g) all-purpose flour
1.2 cups (175g) bread flour.

Compote /Applesauce
6 ea. /1lb. (450g) Golden Delicious apples, preferably organic and washed
1 tsp (5ml) vanilla extract or paste
1/4 cup (60ml) water

Chunky Apples
0.8 lb. (350g) Granny Smith apples, preferably organic and washed
1 Tbsp (15g) unsalted butter
1/3 cup (60g) brown or granulated sugar.